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Vegan Ice Cream Sandwiches

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5 from 1 review

Ingredients

Scale
  • 1 cup dates, chopped
  • 1/2 c almonds
  • 1/2 c nut butter
  • 2-3 medium bananas, cut into chunks & frozen
  • unsweetened cocoa powder, optional

Instructions

  1. In a food processor, combine the ingredients and pulse until well combined.
  2. Transfer mixture to a piece of saran wrap, squeeze dough into a ball and freeze for 20 minutes.
  3. Unwrap, divide in half and place 1/2 the dough on a piece of parchment paper. Place another piece of parchment paper on top and press to flatten. Cut equal sized squares for your sandwiches, gather the scrap edges and repeat.
  4. Repeat with other half of dough then place all sandwich parts in the freezer.
  5. Place banana chunks in the food processor and process until a smooth ice cream/fro-yo consistency is reached.
  6. Put ice cream in freezer for 20 minutes to harden slightly.
  7. Remove everything from the freezer, spoon some ice cream onto one square, top with another and gently press top and bottom together to make an ice cream sandwich.
  8. Wrap each sandwich individually in saran wrap and place in the freezer until desired firmness is reached.

Notes

You have to work quickly or the ice cream will get too melty. [br]I’d recommend wrapping each one as soon as you make the sandwich and putting it in the freezer. If you try to set them on a plate or pan as you work, the ice cream will melt and the tops will slide off.

Find it online: https://www.theleangreenbean.com/vegan-ice-cream-sandwiches/